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16 June 2016

Aberdeen butteries, also known as rowies, are Scottish pastry-like bread rolls; flaky, buttery, flattened rolls that are sort of like rustic croissants. For some reason, the tradition when serving is to spread the butter (if you really think it needs more butter!) and jam (yes, please!) on the flat bottom of the buttery.

But I have to tell you, I just peeked through the oven window and my butteries are not very "flattened." They are decidedly puffy! Can't wait to try one! But I might have to flatten them out a bit more next time in the interests of authenticity. Also, butteries are described as dense; and mine are instead light and airy.

Aberdeen butteries are traditionally made with lard. Some people make them with half lard and half butter. And, I'm told, commercial bakers now use vegetable oil. Well, I'm not a fan of either lard or vegetable oil, so I made all-butter butteries because, as you might know, I'm a huge fan of organic unsalted butter.

The shaping of the rolls isn't that crucial. They're supposed to be "rustic" in appearance so don't need to be perfectly round or perfectly anything. I did it this way (my own way!): I took a square of dough, turned it over in my hand, folded the corners in to the center, then sort of went all around the outer edge pinching the dough up as if making a Chinese steamed bun, turned it back over and flattened it a bit.

Unlike croissant dough, buttery dough doesn't need to be chilled between turns. But if you find the butter getting too melt-y at any point, just wrap the dough and pop it into the fridge for 30 minutes, as I did this time before rolling the dough out for the fourth time and for the final time. Rather than greasing the baking sheet, you flour it! This was a first for me, and I was none too sure about it, but went along. I think the idea is that the flour takes up the butter that comes out while baking.

Have you ever made Aberdeen butteries/rowies? Or ever had them? Or even heard of them?

1 In medium bowl, whisk together the flour, sugar, yeast and salt. Make a well in the center, and pour the water into it, stirring to form dough. It might look like you need more water, but knead lightly with one hand, right in the bowl, to bring the dough together before adding any water.

2 Turn the dough out onto lightly floured surface and knead for about 8 minutes. Use only as much flour as you need to keep dough from sticking to the counter (I measure out 1/8 cup in advance to work from so that I'm sure to not add too much) . The dough will feel sticky, but it won't actually stick. Place flattened ball of dough in a lightly oiled bowl (I use a 2-quart glass measureso I can quickly see when it has doubled) and cover loosely with lightly oiled lid or plastic wrap (no need to oil lid or plastic wrap if container is large enough that the doubled dough won't reach it). Let rise until doubled, about 1 to 1 1/2 hours.

4 Turn the dough out onto lightly floured surface. Press and roll it out to a 16x8-inch/40x20 cm rectangle about 1/2 inch/1 cm thick.

5 With short edge facing you, spread one portion of the butter over two-thirds of the rectangle. Fold the unbuttered third over the middle third, and then fold the remaining third over that.

6 Roll the dough again to the same size rectangle. Repeat the spreading and folding. Repeat two more times.

7 Roll out dough in the same way a final time. Cut the rectangle of dough into 16 equal pieces. To shape the buns, take a square of dough and turn its corners under into the center, pressing down to seal, and form a round, flat bun. Place buns on a floured (I used 1/4 cup/1.25 ounces/35 grams) 18x13x1-inch half sheet pan. Let rise until doubled, about 45 minutes.

8 Preheat oven to 400F/200C/Gas6. When buns have risen, bake them for 15 to 20 minutes, or until golden brown. Cool buns on wire rack.Note: They keep well stored tightly covered at room temperature for a few days, and taste good at room temperature. But if you want to regain the "shattery" crispness of the just-baked buns, reheat loosely wrapped in foil for about 8 or 10 minutes in preheated 350F/180C/Gas4 oven.

Methinks the light airiness instead of dense doughy had something to do with the lack of lard! He said. Like I would know – bwahaha! In any case, this appeals to the half Scottishness in me, I suppose. Few cookies make it into the oven past the doughy stage in my abode. Hence, rowies make the cut at my table. And jam and butter and butter and jam and more butter – and did I mention butter? More butter is more better, they say where grammar is not observed. Whenever I dine at a restaurant where butter is served, I categorically order it doubled (as well as any sauces). That’s usually not enough, but hey, I don’t want to appear crass or tasteless. [Insert second bwahaha]. I’m going on faith here, but: 5 cleavers!

Une autre recette de merveilles! Jean dear, hello! Thank you for visiting my blog, and yes, I am a French teacher! GOodness, I have never had these little packages of delight, but I think that now I am on vacation until August, I must try them! They look delicious and buttery, as any proper pastry should be!

Have you ever watched the Great British Baking Show? My husband and I love that show, not only for the ideas you can get but for the charming wit of the hosts and the beautiful English countryside in which they have pitched their baking tents.

Anita, thank you so much! And, yes, I love that show. Found it late (I don't have TV reception, just do streaming) and went back and watched all the seasons. I think there have been 6. I've just been wondering when the next one will start. You'll find lots of classic British baking on my blog!

Your butteries look fabulous, Jean, and no, I've never made them or even heard of them. I love a good croissant so if they're anything at all like those then they would be a real treat with home made jam. Yum! And yes, butter all the way! I don't like margarine. I love how you always share something different. Thanks for sharing and have a great weekend.

Ah Jean, you can't stop thinking about us lot over here. "Aberdeen Butteries-Rowies."I don't know whether you Americans have had the pleasure of seeing any of ,"The Hairy Bikers," baking programmes? Here is a recipe for the ,above, on the BBC website created by the Hairy Bikers. I presume, in California, you just have The Hells Angels. Here we have two middle aged gentlemen, with northern accents, of portly appearance sporting big beards, wearing leather bikers gear, riding ,"big bikes,"who also have their own baking TV programmes.Here is said recipe: http://www.bbc.co.uk/food/recipes/aberdeenbutteriesrow_92370 (It uses lard!!!) Please think about us lot and our intense process of,"ripping each other apart,verbally castigating each other and generally insulting and passionately fighting" also called the EU referendum debate. For Gods sake we MUST stay in Europe!!!! ( I promise to think about you lot and the possibility of a Trump presidency.) What a thought!!!!

Bernideen, I like how you think! :D Yes, perfect for a Scottish afternoon tea. They would make lovely sandwiches, maybe coronation chicken? Or instead of scones? No, in addition to scones! I'd be willing to replace the pastries with butteries.

Tony, :D too funny, I won't even comment on the EU debate or the presidency. I'd love to see The Hairy Bikers. I've heard of them, of course. They're probably shown somehow on US television, but I don't have TV reception (by choice) and just do Netflix, Roku, etc. I'll check out that link and maybe look for the show on YouTube.

Thank you so much for joining us at Friendship Friday at Create With Joy and sharing your amazing blog and recipes with us! I LOVE your blog and feel my waistline widening just by pouring over these mouthwatering recipes!

I'm so delighted to share that YOU are our Friend Of The Week at this week's Friendship Friday Party - Week 229! Have an amazing week - enjoy your reign - and I look forward to getting to know you better! :-)

Thank you for sharing this delicious recipe at the #RecipeSharingParty! I hope to see you next week. Pinned and Yummed. Please visit #OverTheMoon on Sunday or #ThursdayFavoriteThings for more sharing fun! Don't forget to Comment your link #'s so I can be sure to visit and you get a chance to be featured!

Oh my gosh, Jean!!!I lived in Aberdeen for 8 years. So yes, not only have I tasted butteries, but I absolutely love them... sort of the perfect hybrid of croissant and bread roll, I'd say. And no, I wouldn't add more butter - probably not even jam - I'd just tear it apart with my fingers and enjoy!Will be sharing, sharing...

Joanna, thank you! I love making things most people haven't made or tried or, in most cases, even heard of! I knew you'd have at least heard of them. There are so many foods that are strictly regional (such as the Waterford blaas I posted recently).

I had not heard of Aberdeen Butteries before but I'm so glad to learn about them, Jean! They look absolutely delicious and sound so lovely! Thank you for sharing them with us at the Hearth and Soul Hop.

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Here you'll find original recipes that warm the body and the soul, recipes of the sort to become a family tradition in your family as well as mine. And I go outside the purview of food blogs with the occasional article about tea, wine and travel.